Ingredients

The following ingredients have 12 Servings
  • 136g (1 cup) Quinoa Flour
  • 136g (1 cup) Sweet White Sorghum Flour
  • 2 tsp Double-Acting Baking Powder
  • ½  tsp Baking Soda
  • ½ tsp Salt
  • ¼ tsp Xanthan Gum
  • 240g (1 cup) Plain, Unsweetened Coconut Yogurt
  • 1¼ cups Unsweetened Vanilla Coconut Milk
  • 1 tsp Vanilla Paste ((or Vanilla Extract))
  • 1¼ tsp English Toffee-Flavored Stevia Extract
  • 1 tsp Natural Butter Flavor

Instruction

  • Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with parchment paper liners (make sure to use parchment liners, not paper liners, because paper liners might stick!)
  • In a small bowl, whisk together the quinoa flour, sorghum flour, baking powder, baking soda, salt, and xanthan gum.
  • In a large bowl, whisk together the yogurt, milk, vanilla paste, stevia, and butter flavor.
  • Dump the dry ingredients over the wet ingredients and whisk until everything is incorporated and any clumps are gone.
  • Scoop batter into the prepared cupcake tin, then bake for ~27 minutes, or until surface of cupcakes spring back when tapped. Transfer the cupcakes to a wire cooling rack to cool completely.  Frost with your frosting of choice, then serve and enjoy!